Potato Soup


  •  6-7 Medium to Large Potatoes
  • 5 slices of bacon
  • 1 Medium Carrot
  • 1 large onion
  • 3 stalks celery
  • 1 tablespoon pepper
  • 3-4 cloves garlic
  • 1/2 cup fresh parsley
  • 1/2 cup milk
  • 28 ounces chicken broth
  • 2 cups grated Italian cheese

Cook bacon until crispy, drain and set aside two tablespoons of bacon grease.  Dice up onions, carrot and celery.  In a large soup pot, saute vegetables in bacon grease, about 4 minutes.  Peel and dice potatoes, add to sauteed vegetables, along with chicken broth and pepper.  Allow to cook until potatoes are done (about 20 minutes covered on low-medium heat).  While cooking, chop parsley, bacon and garlic in small food processor.  Then with an immersion blender or food processor, blend until relatively smooth.  Add parsley, bacon and garlic and blend about two minutes more.  Add milk and stir.  Add cheese and stir until melted.  Serve.